Soak the lentils: Place the rinsed red lentils in a bowl and cover with plenty of cold water. Let them soak for 2 hours, then drain well.
1 cup red lentils
Cook the sweet potato: Heat 1–2 tablespoons of oil in a large skillet over medium heat. Add the grated sweet potato and cook for 3–4 minutes, stirring occasionally, until it begins to soften.
1½ cups grated sweet potato, Vegetable oil
Season the mixture: Stir in the green onions, garlic powder, onion powder, Italian seasoning, black pepper, and ¼ teaspoon of the salt. Cook for 2 minutes more. Transfer the mixture to a bowl and let it cool for 5–10 minutes.
⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ⅛ teaspoon black pepper, ¾ teaspoon salt
Blend the lentil batter: Add the drained lentils, plant-based milk, turmeric, and remaining ½ teaspoon salt to a blender or food processor. Blend until very smooth, scraping down the sides as needed. Add the baking powder and pulse a few times to combine.
¾ cup unsweetened plant-based milk, ¼ teaspoon turmeric, 1 teaspoon baking powder
Combine: Pour the lentil mixture into the bowl with the sweet potato mixture. Stir just until combined. The batter should be thick but scoopable.
Cook the fritters: Heat a thin layer of oil in the skillet over medium heat. Scoop about 3 tablespoons of batter for each fritter into the pan, gently flattening them with the back of the spoon. Work in batches to avoid overcrowding.
Cover and cook: Place a lid on the skillet and cook for 4–5 minutes, or until the bottoms are golden brown and the tops look more set.
Flip carefully: Turn the fritters over and cook uncovered for another 4–5 minutes, until both sides are golden and the centers are cooked through.
Drain excess oil: Transfer the cooked fritters to a paper towel-lined plate while you cook the remaining batter. Add more oil to the skillet as needed.
Serve: Enjoy warm with Greek yogurt, sour cream, ketchup, or your favorite dipping sauce. Finish with fresh herbs, if desired.
